Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole, 3/4-cup capacity non-stick texas muffin pan. Cut six 2mm-thick slices from 1 lemon. Place 2 tablespoons sugar on a plate. Dip slices, one at a time, in sugar. Turn to coat. Place in prepared pan holes.

Step 2

Grate 2 teaspoons rind from 1 lemon. Juice remaining lemons. Using an electric mixer, beat butter, 1/2 cup sugar and lemon rind until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Wash and dry beaters. Whisk egg whites in another bowl until stiff peaks form.

Step 3

Sift flour over butter mixture. Add 1 tablespoon lemon juice and milk. Stir until just combined. Using a large metal spoon, gently fold egg whites into butter mixture. Divide mixture between prepared pan holes. Smooth top. Bake for 20 minutes or until golden and a skewer inserted in centre of 1 cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack over a baking tray.

Step 4

Meanwhile, place remaining sugar and 1/3 cup lemon juice in a saucepan over medium heat. Cook, stirring constantly, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until thick and syrupy. Spoon half the syrup over cakes. Cool for 5 minutes. Serve cakes warm with remaining syrup and double cream.